Kulebyaka with cabbage - please guests with delicious food!

Merchant Russia was famous for its hospitality, for the entertainment of the guests and for their comfort. If it's fun, then masculine, which means bears and buffoons, if pies, then kulebyaka with cabbage. The color and traditions of the whole era are betrayed with legends, bylines and culinary recipes.

Kulebyaka is a kind of pies, the top of which is tied. It is traditionally made from yeast dough, but can be made from puff pastry, and even baked. And the true art is hidden from the eyes inside. You can imagine how much it is necessary to be a miracle master to make a filling in a kulebyak of twelve tiers, and even shifting pancakes! For such a funny-tasty dish orders were taken in advance, so many were fans of this meal. So, the top of the mastery of a wonderful creation was 12 different fillings. Imagine how much smartness and imagination are needed so that more than 10 minced meat are combined to taste and not be the same in composition. Kulebyaka is served as a main course or as an appetizer, and is also often offered to soups and broths (snack). But as a dessert, this kind of pastry is not used.

To cook with a cabbage tasty, you need to be able to make the right dough. This requires the following ingredients: 600 grams of wheat flour, 3 eggs, 1 cup of warm milk, 1 bake of baker's yeast, butter or margarine -200 grams, salt-½ teaspoon, sugar-3 tablespoons. We sift the flour onto the working surface with a slide, through a fine-mesh sieve. Yeast is bred in warm water - 100 grams (temperature 35-40 ° C) with sugar, and kneaded with a fork until a homogeneous consistency. Eggs and salt beat in a separate bowl (mixer) in a foam, mix with warm milk and pour into the flour. Add already begun to ferment yeast. Melt the butter to a soft consistency and mix in the dough. Knead is not very cool mass, mold the ball and cover with a napkin. Leave in a warm place for fermentation.

Kulebyaka with cabbage, the recipe of which we are considering, presupposes the presence of a vegetable filling. For this you need white cabbage - 600grams, 2 pieces of carrots, 2 heads of onions. We clear the cabbage from the upper leaves, mine and let the water drain. A knife with a sharp thin blade shreds cabbage thin strips. Carrots are cleaned and rubbed on a grater with large holes, my bow, cut into medium-sized cubes. In a frying pan with thick walls (preferably cast iron), pour 2 tablespoons of vegetable oil and lay out the vegetable mass. In a small fire, simmer the vegetables from 20-25 minutes for a couple, under the closed lid, until they are ready. From time to time, we mix the filling, salt it and pepper it.

In the meantime, the dough needed to make a jellied pie with cabbage came up. We knead it and leave to rise again. This procedure of culling is carried out at least three times, for a greater oxygen saturation of the test. The better it will be when baking. We spread the dough on the surface, sprinkled with flour, and roll it into a thin rectangular bed with a rolling pin. We remember that the filling should occupy more than half of the kulebyaki, so the dough should be thin. And the filling is stacked in a thick layer in the middle of the formation. The dough is lifted from the sides and fastened on top by a pigtail. It should be fine, and kulebyaka with cabbage should look like an elongated loaf. From the remainder of the dough, we unroll the flagella and glue them to the kulebyak on the top and sides of the egg yolks, giving them the appearance of braids. We put the kulebyaka on a baking sheet, greased with vegetable oil, put it in an oven and bake at a temperature of 150-170 ° C for 30-35 minutes. We top the kulebyaki with the remaining yolk and send it to the oven for another 3 minutes. Let the cake cool and soak with juices. We cut it so that in each piece there was a filling, we pour sour cream or melted butter. Kulebyaka with cabbage is served on a flat dish on a napkin.